Using Lots of Greens

November 6, 2008

Using Lots of Greens

Rita Silverberg, Tucson CSA

Here is a way to efficiently use lots of green, while saving the
color and nutritional value as well.

Clean and trim a bunch (or more) of greens.
Drain well.

Chop in food processor – or in a wooden bowl with a chopping
blade.

You will now have reduced the volume of greens considerably,
making them much easier to add to dishes. (See list below.)
Simmer briefly (1-3 minutes) in broth to knock down the
“sharpness” of taste.

If the greens are mild, or you like the sharpness, you can skip the
simmering.

Strain chopped greens and save the broth.
You can add these “processed” greens to:

Casseroles
Omelets and frittatas
Nut, grain, or meat loafs
Pilafs
Polenta
Pasta dishes
Veggie pancakes
Enchiladas

You name it!

Use the cooking broth for a gravy or sauce for the dish you make
with the greens. You’ve still got all the vitamins! Great taste!
Great color!

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